5 Minute Spicy Sweet Potato Hash

Oh how I love summer. All the fresh and light ingredients that give you all the energy you need to tackle a hot day. I’ve been meaning to make a sweet potato hash for a while now and today I had a sweet potato and some random ingredients in the fridge so I created this spicy colorful variation that only takes 5 minutes to make.

If you don’t like spice you can always just omit the cayenne pepper. Don’t worry, it will still taste amazing. So get creating, what are you waiting for?!!

5 Minute Spicy Sweet Potato Hash

serves 1

• 1 sweet potato, cut into even cubes
• 1 tsp cayenne pepper, ground
• salt & pepper
• 8 red onion slices, leave rounded
• 1/4 cup zucchini, cut into cubes
• The corn off of one cob
• 1/2 an avocado, cut into cubs
• olive oil and cooking oil (sesame, grape seed, or coconut)

Place a medium size skillet on medium high heat. Add cooking oil (I used grape seed oil), sweet potatoes, cayenne, salt and pepper. Cook for 2 minutes, toss and cook for an additional 2 minutes. Once the 4 minutes is up and the sweet potatoes are slightly brown, add the onion, zucchini and corn. Toss and cook for 1 more minute. Transfer to a bowl, top with avocado and some olive oil. Enjoy!

Savory Quinoa Flakes (Vegan & Gluten Free)

A few years back I came across quinoa flakes and absolutely fell in love with them. They taste like a creamier version of oatmeal, more of a cream of wheat texture and they are great for a quick breakfast or lunch.

Originally I use to only eat quinoa flakes for breakfast, topping them with almond butter and apples. But this time I wanted to try a savory approach and it really turned out great.  Feel free to experiment with various vegetables and herbs, these flakes really do go with anything. 🙂

Savory Quinoa Flakes

• 1/4 cup quinoa flakes
• 1 cup vegetable broth (low sodium)
• 1/4 cup chopped tomatoes
• 1/4 cup chopped zucchini
• 1/8 cup chopped parsley
• drizzle of olive oil (optional)
• salt & pepper (optional)

Combine quinoa flakes and broth in a microwave safe bowl twice the volume of the combination and microwave for 2 1/2 minutes. Top with tomatoes, zucchini, parsley, drizzle of olive oil, salt and pepper.

Enjoy!

Warming Winter Mushroom Bowl

When it’s cold outside your body can really benefit from warming foods that will help balance your cold exterior. Try sautéing your favorite vegetables together and top them with your go-to vinegar and oil combo. This is a simple, cost and time effective way to nourish your body.

Warming Winter Mushroom Bowl

• 1 cup portobello mushrooms, sliced
• 1/2 cup zucchini, sliced
• 1/4 cup kale, sliced
• balsamic vinegar & olive oil

Sautee mushrooms over medium heat for 2-3 minutes or until they begin to become tender. Then add zucchini, sautéing for a minute. Lastly add in the kale, stirring well until kale becomes bright green. Transfer veggies into a bowl and top with vinegar and olive oil.

Enjoy! 

Dill Broccoli Bowl

If you are new to cooking and just the thought of having to put together a meal gives you anxiety then let me give you a big tip: surround your meals around one herb, one grain, some veggies, a sauce and a bowl.

It’s really difficult to mess up a bowl and it’s really easy to make it taste amazing. Keeping things simple, throwing a few ingredients in a bowl, topping it with some kind of “sauce” (olive oil, lemon, orange, vinegar, etc.) is always an instant hit.

So get into the kitchen, take a deep breath, start creating and have fun. 🙂

Dill Broccoli Bowl

• 1 cup broccoli, chopped
• 1/2 cup zucchini, chopped
• 1/4 cup sweet onion, chopped
• 1/2 cup spinach
• 1/4 cup mozzarella, chopped
• 2 tablespoons olive oil
• A handful of fresh dill
• Salt & pepper

*Note: Feel free to add any grain to this recipe, quinoa, brown rice, pasta, etc.

Saute broccoli, zucchini, onion and 1 tablespoon of olive oil together in a medium sauté pan on med-high heat until the colors become vibrant and green, about 5 minutes. Then turn heat off and add spinach, tossing so that it wilts just a little bit.

Transfer ingredients in sauté pan into a bowl and top it with mozzarella, remaining olive oil, dill, salt and pepper.

Enjoy!

Mediterranean Veggie Hash

After spending most of August in Greece my body has become accustomed to Greece’s fresh mediterranean flavors. I created this dish yesterday in hopes of satisfying my mediterranean craving and I must say it turned out perfect! This dish has simple flavors like eggplant, zucchini and tomatoes and is topped with Greek olive oil and a dash of lime and cilantro. It’s the perfect refreshing weekday lunch. 🙂

Mediterranean Veggie Hash

• 1/2 cup eggplant, cut into small bite size cubes
• 1/2 cup zucchini, cut into small bite size cubes
• 1/2 cup tomatoes, cut into small bite size cubes
• 2 tablespoons Greek olive oil
• The juice of one lime
• 1/4 cup cilantro, chopped
• salt and pepper to taste

In a medium size skillet sauté eggplant for 2 minutes over medium heat. Then add zucchini to the same skillet and sauté for an additional two minutes or until the zucchini becomes bright green in color. Next, turn off the heat and add the tomatoes stirring to combine the flavors. Transfer the vegetables to a plate and top them with olive oil, lime juice, cilantro, salt and pepper.

For an added creaminess add avocado!

Enjoy!!

Veggie Hummus Salad

The summer always puts me in the mood quick salads that are packed with light veggies. The addition of hummus and olive oil add an awesome creaminess and pulls this whole dish together in just 5 minutes.

Veggie Hummus Salad

• 11/2 cup fresh spinach
• 1/2 cup portabello mushrooms, chopped
• 1/4 cup yellow onions, chopped
• 1/4 cup red peppers, chopped
• 1/4 cup zucchini, chopped
• 1 1/2 tablespoon hummus
• 1 tablespoon olive oil
• salt and pepper

Sautee mushrooms over medium high heat until they start to become soft. Then add onions, pepper and zucchini and cook until they become bright in color. Add sautéed veggies on top of spinach and top salad with hummus, olive oil, salt and pepper.

Serve and enjoy! 

Mexican Lime Rice Bowl

I made this dish yesterday when I needed to eat and run. It comes together in 10minutes and is a great lunch or dinner bowl. If you are someone who likes stuff on the spicy side, I recommend chopping up some jalapeño or adding some crushed pepper. For additional protein, swap out the brown rice for some quinoa. 🙂

Mexican Lime Rice Bowl   

• 1 cup brown rice cooked
• 2 limes
• 1 tablespoon olive oil
• 1/4 cup chopped zucchini
• 1/4 cup chopped tomatoes
• 1/4 cup avocado
• salt & pepper

Stir together rice, juice of limes and olive oil. Top with zucchini, tomatoes, avocado and salt and pepper.

Serve and enjoy!